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Beosut/Busut Bokkeum and Danggeun Bokkeum are two simple banchan(side dishes) that are also used as ingredients in other dishes. For those who are vegans or vegetarians, Beosut Bokkeum can replace the marinated meat in many basic Korean dishes. I’m not a vegan, but I make the substitution often – in Bibimbap(mixed rice), Kimbap(rolled rice in laver), Japchae (stir-fried or mixed noodles), and even Ddeokbokki (spicy, stir-fried Korean rice cakes). You can make this with Shiitake, Portobello, or Button mushrooms. Taste does vary depending on the type of mushroom used – Shiitake tasting most meat-like among the three. I decided to use Button mushrooms this time. They sear very quickly, and they absorb & seal in flavor very well.

The end result? Sweet and savory goodness.

Danggeun Bokkeum (sautéed carrots) is a very easy banchan to prepare. However, Danggeun Bokkem is more often used as an ingredient in a main dish than as a side dish. Danggeun Bokkeum is almost always used in Kimbap and Japchae. And it is often used in Bibimbap and Bibimguksu (mixed noodles). Don’t let that fool you tho. Danggeun Bokkeum has lots of flavor, and it’s quite tasty on its own. It is sweet and slightly salty with the savory flavor of sautéed garlic.